Flavours of the Far East - Thai Shrimp Cakes

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As September slides in, let's start this month with a Shrimpy affair. It’s the month where we soak ourselves into the best chill out sessions before we hit the party season. With my love for South East Asian cuisine, this time I have whipped up a super easy recipe which has heaps of fresh flavours. Thai Shrimp cakes!

Ingredients:

300 gms frozen shrimps, deveined and shelled (medium sized)

3-4 cloves of garlic, finely chopped

¼ inch piece of galangal (Thai Ginger), finely chopped

2 tsp. of finely chopped lemon grass stalks

1-2 red Thai Chili, finely chopped

1 slice of bread or ½ cup bread crumbs

1 whole egg

1 tsp. of fish sauce

1 Spring onion, finely chopped

Juice of half a lime

Salt and Pepper for seasoning.

Method:

Thaw the shrimps and pass them through water and ensure all the particles of the shells are out.

Strain and remove all the excess water from the shrimp. This is an important step as leaving any excess water behind is going to make cakes disintegrate while cooking.

Add the shrimps along with the other ingredients (except spring onion) in a food processor and season.

Blitz it up till all the ingredients are combined well and form a very thick paste like consistency.

Remove in a bowl. Add in the spring onion and combine well. Allow the mixture to cool for about 15 mins in the refrigerator.

Divide it into 8 equal balls and form them into cakes.

Place these cakes in an oiled plate and store them in the fridge till ready to serve. If you are cooking it immediately, make sure you let it sit in the fridge for 20 mins before frying. This helps it to remain in the desired shape.

Heat oil in a pan and shallow fry these cakes till golden brown on both the sides. Approx. 2 mins on each side.

Serve hot along with Thai Sweet Chili Sauce.

Every bite has fresh flavours with the crunch of the juicy shrimps. I remember this time, when I had served it for one of my friends Thai Birthday Brunch Menu. It turned out to be so good, I had a few ladies standing in the kitchen wiping out the plates before it even reached out to the table. So guys, trying to impress a girl with a fishy and shrimpy appetite! Let me tell you bro this 1 is a pure chic magnet. Try it out for sure. 

P.S. Food enthusiasts, if you wish to get a taste of the behind the scenes action of the LiveInStyle.com dishes and more, you can follow me on Instagram. Enjoy!

Article and Images: Harsh Dixit

Four Seasons Blush Rose is a great accompaniment for South East Asian cuisine, especially Thai Shrimp Cakes. Enjoyed best at 8° -10° C.

LiveInStyle.com encourages you to Party Responsibly!

Flavours of the Far East - Thai Shrimp Cakes

Harsh Dixit

As September slides in, let's start this month with a Shrimpy affair. It’s the month where we soak ourselves into the best chill out sessions before we hit the party season. With my love for South East Asian cuisine, this time I have whipped up a super easy recipe which has heaps of fresh flavours. Thai Shrimp cakes!

Ingredients:

300 gms frozen shrimps, deveined and shelled (medium sized)

3-4 cloves of garlic, finely chopped

¼ inch piece of galangal (Thai Ginger), finely chopped

2 tsp. of finely chopped lemon grass stalks

1-2 red Thai Chili, finely chopped

1 slice of bread or ½ cup bread crumbs

1 whole egg

1 tsp. of fish sauce

1 Spring onion, finely chopped

Juice of half a lime

Salt and Pepper for seasoning.

Method:

Thaw the shrimps and pass them through water and ensure all the particles of the shells are out.

Strain and remove all the excess water from the shrimp. This is an important step as leaving any excess water behind is going to make cakes disintegrate while cooking.

Add the shrimps along with the other ingredients (except spring onion) in a food processor and season.

Blitz it up till all the ingredients are combined well and form a very thick paste like consistency.

Remove in a bowl. Add in the spring onion and combine well. Allow the mixture to cool for about 15 mins in the refrigerator.

Divide it into 8 equal balls and form them into cakes.

Place these cakes in an oiled plate and store them in the fridge till ready to serve. If you are cooking it immediately, make sure you let it sit in the fridge for 20 mins before frying. This helps it to remain in the desired shape.

Heat oil in a pan and shallow fry these cakes till golden brown on both the sides. Approx. 2 mins on each side.

Serve hot along with Thai Sweet Chili Sauce.

Every bite has fresh flavours with the crunch of the juicy shrimps. I remember this time, when I had served it for one of my friends Thai Birthday Brunch Menu. It turned out to be so good, I had a few ladies standing in the kitchen wiping out the plates before it even reached out to the table. So guys, trying to impress a girl with a fishy and shrimpy appetite! Let me tell you bro this 1 is a pure chic magnet. Try it out for sure. 

P.S. Food enthusiasts, if you wish to get a taste of the behind the scenes action of the LiveInStyle.com dishes and more, you can follow me on Instagram. Enjoy!

Article and Images: Harsh Dixit

Four Seasons Blush Rose is a great accompaniment for South East Asian cuisine, especially Thai Shrimp Cakes. Enjoyed best at 8° -10° C.

LiveInStyle.com encourages you to Party Responsibly!

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